fermented vegetables

[Victoria]

I have started experimenting with fermented vegetables.
Beside kim-chee and sauerkraut, anybody has interesting recipes and experiences?

[ShannonColleen]

I would like to know about fermented veggies too! (bump)

[Arky]

Have either of you read Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz? I'm guessing not. This is a wonderful book, written in a very unpretentious and down-to-earth style by someone who is clearly fascinated by the 'art' of fermentation. I highly recommend it.


J.

[PixieGreen]

I also recommend wild fermentation. There are also some good raw vegan recipes in nourishing traditions by sally fallon. Some recipes can be adapted, for example I'm in the process of making her pickled grape leaves, then I'm going to use the dolma recipe from roxanne's Raw.

Christa

[ShannonColleen]

Thanks! I'm ordering the wild fermentation book.

[maraw]

I also have Nourishing Traditions. Although I am still thumbing through it, I have already found a great deal of helpful information on fermenting veggies.

[Arky]

Yes, Nourishing Traditions is a fascinating book and (thankfully, IMHO) acknowledges the work and findings of Weston Price, rather than sweeping this under the carpet as 99.9% of books on nutrition so shamelessly do. I also liked the way Fallon includes some seemingly-forgotten methods and recipes, from years gone by, that are nigh-on impossible to locate elsewhere, in this day and age. Falon does seem to place little too much emphasis on the consumption of whey, but this is a minor criticism of an otherwise highly-educational and wide-ranging reference work containing gems of information that may be selectively drawn upon by readers from all dietary persuasions.

On the subject of Sandor Katz (http://www.wildfermentation.com/), I found that he has a website (http://www.wildfermentation.com/), too.


J.

[pizda]

My next project will be making cortido...